Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

Heat oil in a saucepan. Cook the onions and bell peppers for 4 minutes while stirring. Add the squash and cook additional 2 minutes while stirring. Add the eggplant and cook another 2 minutes. Add salt and pepper. Pour the heavy cream into mixture and cook until the amount has reduced by half. Add 1/2 cup parmesan cheese and mix until creamy. Remove from heat.

Bake in 400 degree oven for 70 minutes or until an internal temperature of 165 degrees is reached.
Turn lasagna out of pan onto platter. Place 1/2 cup mozzarella cheese over top and place under broiler until cheese is melted. Before serving, top with hot alfredo sauce and parsley.